CN111357847A - Preparation method of red ginseng powder, red ginseng instant tea powder and preparation method thereof - Google Patents
Preparation method of red ginseng powder, red ginseng instant tea powder and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of red ginseng powder, red ginseng instant tea powder and a preparation method of the red ginseng instant tea powder, wherein the preparation method of the red ginseng powder comprises the following steps: cleaning fresh ginseng, draining, steaming, and cooling to obtain Ginseng radix Rubri exudate and steamed Ginseng radix Rubri; concentrating the red ginseng exudate until the content of soluble solids is 18-20 DEG Brix to obtain concentrated exudate; drying steamed red ginseng for the first time at a first temperature, coating a concentrated red ginseng exudate on the surface of the steamed red ginseng, continuously drying for the second time at the first temperature, cutting the steamed red ginseng into blocks, continuously drying for the third time at the first temperature, cooling to a second temperature, and drying for the fourth time to obtain a dried product; cooling the dried product, pulverizing, and sieving to obtain Ginseng radix Rubri powder. The technical scheme provided by the invention greatly shortens the production period, and the red ginseng powder has high yield and leaching rate and stable comprehensive quality.
Description
Technical Field
The invention relates to the technical field of health-care food processing, in particular to the technical field of red ginseng products, and specifically relates to a preparation method of red ginseng powder, red ginseng instant tea powder and a preparation method of the red ginseng instant tea powder.
Background
The red ginseng is a steamed product of ginseng which is a medicine-food homologous plant of Araliaceae, has warm and bitter taste, slightly sweet and slightly dry property, is rich in ginsenoside, amino sugar, acidic polysaccharide, maltol, volatile oil, amino acid, polypeptide, trace elements and other multiple nutritional components, has the health-care effects of nourishing yin, tonifying qi, promoting the production of body fluid, benefiting blood, invigorating stomach, strengthening heart, tonifying spleen, benefiting lung, relieving cough, reducing sputum, calming nerves, tonifying brain, enhancing immunity, resisting tumor, fatigue, relaxing blood vessel, resisting diabetes and complications, resisting oxidation, resisting aging, resisting allergy, resisting radiation, resisting atherosclerosis, protecting liver and kidney, resisting wrinkle and removing acne, improving female climacteric disorder, strengthening yang, resisting ulcer, reducing blood fat, regulating human endocrine system and the like, and is particularly suitable for people with weak age, easy feeling of fatigue, cough, asthma, weak constitution due to long-term illness, stomach cold, less appetite, vomiting and diarrhea, cold hands and feet, fatigue, weakness of limbs, insomnia, amnesia, amnes, The health-care food has wide application prospect in the fields of food, medicine, health-care products, cosmetics, chemical products and the like. The contents of ginsenoside Rg1, Rb1, Rg3 and total saponin are used as important indexes for quality evaluation of red ginseng products.
The traditional preparation process of the red ginseng adopts a 'nine-steaming and nine-sunning' method, steaming is carried out for 2-3 hours at 90-100 ℃, then drying or airing is carried out, and the process is repeated for nine times, so that the problems that the repeated steaming, boiling and drying processes are complicated and time-consuming (the production period reaches 200-400 hours), browning and darkening are increased, the product quality is not controlled, the content and variety of active components are less, the safety and the environmental protection are caused are solved. In recent years, the preparation process of red ginseng gradually changes into a 'steaming-drying' method, and two major methods, namely an enzyme method combined with a wet-heating method and a high-temperature steaming method, are mainly adopted. The enzyme method or the enzyme method combined with the ultrasonic treatment method has the advantages of large change range of the cooking temperature, difficult operation and large-scale production, high unit cost, low product yield and easy loss of effective components into a water phase medium. The high-temperature steaming method mainly has three modes: the medium-temperature stepwise temperature rise long-time steaming method adopts steaming at 98-100 ℃ for 5h, steaming at 100-102 ℃ for 4.5h, steaming at 103-105 ℃ for 4.5h, and then steaming at 106-108 ℃ for 3.5h, wherein the steaming period is as high as 17.5h, and the appearance of ginseng is easy to crack locally, so that the problems of large loss of active components in the steaming process, serious browning, unstable quality, reduced yield and the like are caused; the medium-high temperature long-time steaming method adopts constant-temperature steaming at 100-140 ℃ for 3-7 h, and the monomer saponin is excessively hydrolyzed and loses activity, the total saponin content is seriously lost, and the appearance is brokenCracking, reduced yield, browning and blackening, large loss of active components and the like; a high-temperature high-pressure short-time steaming process is characterized in that constant-temperature steaming is carried out at 130-155 ℃ for 10-30 min, active components and content are increased, the shape of a round ginseng is kept, the commercial quality of a product is improved, the difficulty of quality control of an industrial product is increased due to the short-time steaming process, the time consumption of an increased pre-drying process is as high as 24-36 h, the time consumption of a high-temperature high-pressure reaction kettle in a heating and cooling stage is as high as more than 2-3 h, the total production period of the product is as long as more than 50-70 h, and the load of a high-pressure reaction kettle device is large (2-5 kgf/cm/2) The method has the technical problems of complex equipment, large floor area, high unit process cost, increased loss of active components caused by the loss of the leachate in the steaming process, reduced product yield and leaching rate and the like.
Disclosure of Invention
The invention mainly aims to provide a preparation method of red ginseng powder, red ginseng instant tea powder and a preparation method thereof, and aims to shorten the production period of a red ginseng powder preparation process.
In order to achieve the above object, the present invention provides a method for preparing red ginseng powder, comprising the steps of:
step S10, cleaning fresh ginseng, draining, steaming, and cooling to obtain red ginseng exudate and steamed red ginseng;
step S20, concentrating the red ginseng exudate until the content of soluble solids is 18-20 DEG Brix, and obtaining concentrated exudate;
step S30, drying the steamed red ginseng for the first time at a first temperature, then coating the concentrated red ginseng exudate on the surface of the steamed red ginseng, continuously drying the steamed red ginseng for the second time at the first temperature, cutting the steamed red ginseng into blocks, continuously drying the steamed red ginseng for the third time at the first temperature, cooling the blocks to a second temperature, and drying the blocks for the fourth time to obtain a dried product;
and step S40, cooling the dried product, crushing and sieving to obtain the red ginseng powder.
Alternatively, in step S10: the steaming temperature in the steaming process is 120-122 ℃, and the steaming time is 2-3 h; and/or the presence of a gas in the gas,
the fresh ginseng is 6-year-old fresh ginseng.
Alternatively, in step S30:
the first temperature is 68-72 ℃, and the second temperature is 48-52 ℃; and/or the presence of a gas in the gas,
the drying time of the first drying is 8-10 hours, the drying time of the second drying is 6-8 hours, the drying time of the third drying is 10-12 hours, and the drying time of the fourth drying is 10-12 hours.
The invention also provides the red ginseng instant tea powder which is prepared by using the red ginseng powder prepared by the preparation method of the red ginseng powder.
Further, the invention also provides a preparation method of the red ginseng instant tea powder, which comprises the following steps:
step S50, stirring and mixing red ginseng powder and purified water, heating and boiling to form slurry, and filtering the slurry to obtain filter residue and an extracting solution;
step S60, drying and crushing the filter residue to prepare micronized red ginseng dietary fiber powder of 300-400 meshes;
step S70, sequentially adding a drying aid, an emulsion stabilizer and an anticaking agent into the extracting solution, stirring and mixing to obtain a mixed material, and then sequentially homogenizing, concentrating and spray-drying the mixed material to obtain a powder material;
step S80, adding the micronized red ginseng dietary fiber powder into the powder material, stirring, mixing and sieving to obtain red ginseng instant tea powder;
wherein the red ginseng powder in step S50 is prepared by the above-described method for preparing red ginseng powder.
Optionally, step S50 includes:
adding red ginseng powder into purified water, stirring for 5-10 min at a rotating speed of 110-130 r/min, then reducing the rotating speed to 34-38 r/min, simultaneously heating to 98-100 ℃, and cooking for 1-2 h at 98-100 ℃ to obtain slurry;
and cooling the slurry, and filtering by using a 150-200-mesh plate-and-frame filter press to obtain filter residue and an extracting solution.
Optionally, step S60 includes:
drying the filter residue at 68-72 ℃ for 10-14 h, and then continuously drying at 48-52 ℃ for 16-20 h to obtain dried residue;
and coarsely crushing the dried residues to obtain coarse crushed materials of 40-60 meshes, and then performing superfine crushing on the coarse crushed materials to obtain the micronized red ginseng dietary fiber powder of 300-400 meshes.
Alternatively, in step S70:
the homogenization treatment is carried out in a high-pressure homogenizer, the homogenization pressure of the high-pressure homogenizer is set to be 30-40 MPa, and the homogenization time is set to be 10-20 min; and/or the presence of a gas in the gas,
the concentration treatment is carried out in a downstream double-effect falling film vacuum concentrator, the concentration is carried out until the content of soluble solids in the mixed material is 15-20%, the vacuum degree of the downstream double-effect falling film vacuum concentrator is set to be 80-90 KPa, the first-effect heating temperature is 80-90 ℃, and the second-effect heating temperature is 65-75 ℃; and/or the presence of a gas in the gas,
the spray drying treatment is carried out in a pressure type spray drying tower, the feeding temperature of the pressure type spray drying tower is 40-60 ℃, the air inlet temperature is 180-200 ℃, the air outlet temperature is 80-90 ℃, the atomization pressure is 15-25 MPa, and the negative pressure in the tower is 50-90 Pa.
Optionally, in step S70, the drying aid comprises maltodextrin and β -glucan, and/or,
the emulsion stabilizer comprises sodium starch octenyl succinate; and/or the presence of a gas in the gas,
the anti-caking agent comprises tricalcium phosphate.
Optionally, in step S70, the addition mass of the maltodextrin is 30-40% of the soluble solid matter in the slurry, the addition mass of the β -glucan is 2-4% of the soluble solid matter in the slurry, and/or,
the adding mass of the sodium starch octenyl succinate is 3-5% of the mass of soluble solid in the slurry; and/or the presence of a gas in the gas,
the adding mass of the tricalcium phosphate is 0.3-0.8% of the mass of the soluble solid in the slurry.
Alternatively, in step S80: the addition mass of the micronized red ginseng dietary fiber powder is 1-3% of the mass of the powder material.
According to the technical scheme provided by the invention, fresh ginseng is steamed at high temperature for a short time, the steamed exudate and the steamed red ginseng are collected, the steamed exudate is concentrated and coated on the steamed red ginseng, and then the red ginseng powder is prepared by variable-temperature drying.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart illustrating an embodiment of a method for preparing red ginseng powder according to the present invention;
fig. 2 is a schematic flow chart of an embodiment of the method for preparing red ginseng instant tea powder according to the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
In order to solve the problems of long production period and complicated processes in the red ginseng preparation process technology, the invention provides a preparation method of red ginseng powder, and fig. 1 shows an embodiment of the preparation method of red ginseng powder provided by the invention. Referring to fig. 1, in the present embodiment, the method for preparing red ginseng powder includes the following steps:
step S10, cleaning fresh ginseng, draining, steaming, and cooling to obtain red ginseng exudate and steamed red ginseng;
selecting fresh 6-year-old ginseng with the mass of 45-52 g, cleaning, draining, keeping root hairs intact and undamaged, steaming the fresh ginseng by using a high-temperature high-pressure reaction kettle, and naturally cooling at room temperature after steaming to obtain red ginseng leachate and steamed red ginseng. Wherein, the fresh ginseng is more preferably high-quality fresh ginseng of 6 years of Jilin Changbai mountain, and the quality is higher; the steaming temperature in the high-temperature high-pressure reaction kettle is 120-122 ℃, and the steaming time is 2-3 h.
Further, the specific method for steaming the fresh ginseng by using the high-temperature high-pressure reaction kettle can be as follows: uniformly placing 5 fresh ginseng on a sterilized gauze, wherein the reed head faces one side, flatly paving on a stainless steel round screen (the mesh number of the screen is 10) with the diameter of 30cm, sequentially stacking 4 round screens which are also filled with the fresh ginseng on a stainless steel collecting chassis, and then placing the round screens and the collecting chassis on a grid support in a high-temperature high-pressure reaction kettle; injecting purified water into the bottom of the reaction kettle to a safety scale, and setting the parameters of the reaction kettle as steaming temperature of 120-122 ℃ and steaming time of 2-3 h; starting a power supply, raising the temperature in the reaction kettle from room temperature to 120-122 ℃ for about 0.5h, then steaming at the temperature of 120-122 ℃ for 2-3 h, taking out the round sieve and the collection chassis after the steaming is finished and an alarm is given and the indication of a pressure gauge is zero, and naturally cooling at room temperature for 25-35 min, wherein the product in the round sieve is steamed red ginseng, and the product in the collection chassis is red ginseng exudate which is reddish brown.
Step S20, concentrating the red ginseng exudate until the content of soluble solids is 18-20 DEG Brix, and obtaining concentrated exudate;
and (3) the soluble solid content of the red ginseng exudate obtained in the step (S10) is about 9-11 DEG Brix, the red ginseng exudate is moved into a vacuum rotary evaporator and is subjected to vacuum concentration at the temperature of 55-60 ℃ until the soluble solid content is 18-20 DEG Brix, and the concentrated exudate is obtained.
Step S30, drying the steamed red ginseng for the first time at a first temperature, then coating the concentrated red ginseng exudate on the surface of the steamed red ginseng, continuously drying the steamed red ginseng for the second time at the first temperature, cutting the steamed red ginseng into blocks, continuously drying the steamed red ginseng for the third time at the first temperature, cooling the blocks to a second temperature, and drying the blocks for the fourth time to obtain a dried product;
placing the steamed red ginseng obtained in the step S10 on a stainless steel tray paved with tinfoil, and then placing the tray in a forced air drying oven for drying, wherein the specific drying method comprises the following steps: drying at a first temperature for 8-10 h, uniformly brushing the concentrated exudate obtained in the step S20 on the reed heads to the root hairs of the steamed red ginseng for 2-3 times by using a soft wool brush; and then continuously drying for 6-8 h at the first temperature, cutting the steamed red ginseng into small blocks with the size of 3-6 mm, uniformly spreading the small blocks in a tray, continuously drying for 10-12 h at the first temperature, finally reducing the drying temperature to a second temperature, continuously drying for 10-12 h, and obtaining a dried product after drying.
Furthermore, the first temperature is 68-72 ℃, the second temperature is 48-52 ℃, and the problems of active ingredient loss, low yield and leaching rate, unstable quality and the like caused by large loss of a large amount of leachate in the steaming process of the red ginseng are solved by collecting and concentrating the leachate in the steaming process of the fresh ginseng, then brushing the leachate on the surface of the steamed red ginseng and combining a drying mode of variable-temperature subsection multiple drying.
And step S40, cooling the dried product, crushing and sieving to obtain the red ginseng powder.
And taking out the dried product, naturally cooling at room temperature, crushing, sieving by a 40-60-mesh sieve to obtain light brown red ginseng powder, packaging the red ginseng powder by a plastic packaging bag to obtain a red ginseng powder product, and storing at the temperature of-20 ℃.
According to the technical scheme, fresh ginseng is steamed at high temperature for a short time, the steamed percolate and the steamed red ginseng are collected, the steamed percolate is coated on the steamed red ginseng after being concentrated, and then the red ginseng powder is prepared through variable-temperature drying, compared with the prior art, the production period is greatly shortened (about 45-50 h is shortened), the yield and the leaching rate of the red ginseng powder are high, the types and the contents of effective active components in the red ginseng powder are improved, the comprehensive quality of the red ginseng powder is stable, the unit production cost is reduced, the production process flow is simplified, the problems that the active components are lost, the yield and the leaching rate are low, browning is aggravated, blackening and the quality is unstable due to a large amount of the percolate in the steaming process of the red ginseng in the prior art are solved, the prepared red ginseng powder has the yield of 21-22%, the water content of 11-12%, the color value of the powder is 52-56, the a value of 10-12%, the b value of the red ginseng powder is 11-12%, the color value of the Rg of the crude saponin is 352-26.2-3 mg/7 g, the content of the saponin is 368.2-3 mg/3.2 g/3.2, and the content of the ginsenoside is 368.2-3.3 mg/3 g/3.3 g/3.
The red ginseng tea is a very popular functional health-care tea beverage at present and is refined by taking red ginseng as a raw material. There are two main types of products: sliced red ginseng and instant red ginseng granules. The traditional sliced red ginseng tea has the problems of complicated drinking, long brewing period, low dissolution rate of active components and the like; the existing red ginseng instant granules are prepared by processes of adding water into red ginseng, decocting the red ginseng at 80-95 ℃, directly concentrating or fermenting and concentrating filtrate, adding auxiliary agents (maltodextrin, glucose, brown sugar, white sugar, glucose, lactose and the like), blending, granulating, drying and the like, wherein the auxiliary agent proportion in the product is up to more than 80-90%, and the content of active components is extremely low; the red ginseng filter residue is directly discarded to cause resource waste or environmental pollution and the like; the sugar content of the small molecules is higher, the taste is sweet, the sugar is not beneficial to the eating of patients with diabetes and obesity, and the product application field is limited; complex working procedures, production period of more than 70h, large energy consumption, high cost and the like. Therefore, the preparation technology of the red ginseng powder and the red ginseng instant tea powder comprehensively considers the variety and content of red ginseng active components, the product yield and the leaching rate, the production period and the unit cost, novel addition auxiliaries (drying aid, anticaking agent, microcapsule embedding excipient, dispersing agent, emulsion stabilizer and the like), the edible convenience of products, the flavor, the instant solubility, the dispersibility, the quality stability, the environmental safety, the integrated full-value processing utilization of resources, the applicable population and the like.
Aiming at the problems of low active component content, high micromolecule sugar content, sweet taste, higher unit price, weak efficacy and the like in the red ginseng tea powder in the existing market and seriously hindering the industrialized popularization and development of the nutritional and healthy red ginseng products in China, the invention also provides a preparation method of the red ginseng instant tea powder The market variety of the red ginseng tea products is enriched, and the comprehensive processing and utilization of the residue after red ginseng extraction are increased. Fig. 2 shows an embodiment of a method for preparing red ginseng instant tea powder according to the present invention, and referring to fig. 2, in this embodiment, the method for preparing red ginseng instant tea powder includes the following steps:
step S50, stirring and mixing red ginseng powder and purified water, heating and boiling to form slurry, and filtering the slurry to obtain filter residue and an extracting solution;
the adding mass ratio of the red ginseng powder to the purified water is 1: (90-110), in this embodiment, step S50 may be performed by using a tiltable stirring jacketed kettle, and the method includes: adding red ginseng powder into a tiltable jacketed kettle filled with purified water in proportion, quickly stirring for 5-10 min at a rotating speed of 110-130 r/min, then reducing the rotating speed to 34-38 r/min, starting a heating device to heat to 98-100 ℃ at the same time, consuming 30-35 min, and cooking for 1-2 h at 98-100 ℃ to obtain slurry; and then taking out the slurry, cooling the slurry at room temperature for 25-35 min, and conveying the slurry to a 150-200-mesh plate-and-frame filter press for filtering to obtain filter residues and an extracting solution.
Step S60, drying and crushing the filter residue to prepare micronized red ginseng dietary fiber powder of 300-400 meshes;
in the present embodiment, step S60 includes: placing the filter residue in a blast drying oven, drying at 68-72 ℃ for 10-14 h, and then continuously drying at 48-52 ℃ for 16-20 h to obtain dry residue; and coarsely crushing the dried residue by using a universal crusher to 40-60 meshes to obtain coarse crushed materials, and then performing ultrafine crushing on the coarse crushed materials by using a supersonic airflow ultrafine crusher to 300-400 meshes to obtain the micronized red ginseng dietary fiber powder, wherein the yield is 38-40%.
Step S70, sequentially adding a drying aid, an emulsion stabilizer and an anticaking agent into the extracting solution, stirring and mixing to obtain a mixed material, and then sequentially homogenizing, concentrating and spray-drying the mixed material to obtain a powder material;
placing the extracting solution into a stainless steel vertical slurry mixer, starting a stirring device, setting the stirring speed to be 800-1200 r/min, sequentially adding a drying assistant, an emulsion stabilizer and an anticaking agent into the extracting solution under the stirring action, accelerating the stirring speed to be 2500-3500 r/min after the feeding is finished, stirring and mixing at a high speed for 20-30 min to obtain a mixed material, preheating the mixed material to 30-40 ℃, conveying the mixed material into a high-pressure homogenizer, and homogenizing under the pressure of 30-40 MPa for 10-20 min to obtain a homogenized product. And then, carrying out vacuum concentration on the homogeneous product through a downstream double-effect falling film vacuum concentrator until the concentration of soluble solid matters in the mixed material is 15-20% to obtain a concentrated product, wherein the vacuum degree of the downstream double-effect falling film vacuum concentrator is set to be 80-90 KPa, the first-effect heating temperature is 80-90 ℃, and the second-effect heating temperature is 65-75 ℃. And then, conveying the concentrated product to a pressure type spray drying tower (with a pulse knocking vibration type air hammer attached in the tower) for spray drying, wherein the feeding temperature of the pressure type spray drying tower is 40-60 ℃, the air inlet temperature is 180-200 ℃, the air outlet temperature is 80-90 ℃, the atomization pressure is 15-25 MPa, the negative pressure in the tower is 50-90 Pa, and the powder material is prepared after the spray drying is finished.
By adopting a pressure type high-pressure spray drying process, optimizing spray drying process parameters and adding auxiliary agents such as a drying aid, an emulsion stabilizer, an anticaking agent and the like, the production process is simple, convenient and efficient, the slurry has moderate viscosity, good fluidity and no nozzle blockage phenomenon, the slurry on the inner wall of a spray tower is less in wall adhesion, the powder has good flowability, and the technical problems of low powder yield, low active component embedding rate, easy powder caking, insufficient flowability, poor dissolving property of dissolution during the dissolution speed and the like commonly existing in the existing spray drying process are solved.
In this embodiment, the drying aid includes maltodextrin and β -glucan, and further the maltodextrin has a Dextrose Equivalent (DE) of 6-8, and the β -glucan is derived from black fungus, yeast or oat, i.e., the β 0-glucan is black fungus β -glucan, yeast β -glucan or oat β -glucan, wherein the yeast β -glucan and oat β -glucan are commercially available and can be directly purchased from the market, or can be prepared by itself with reference to the prior art, the black fungus β -glucan has not been completely commercialized, and can be prepared by itself with reference to the prior art, for example, with reference to the prior patent, "a water-soluble polysaccharide extracted from black fungus and a preparation method thereof (CN 201210060695.3)", which is not described herein.
Further, in this embodiment, sodium starch octenyl succinate as the emulsion stabilizer is cold water soluble and has low viscosity, so as to enhance the emulsion dispersion uniformity of each component of the slurry, and at the same time, the sodium starch octenyl succinate can be used as a novel wall material of microcapsules, so as to endow the red ginseng extract with excellent spray drying performance. In a preferable embodiment, the addition mass of the sodium starch octenyl succinate is 3-5% of the mass of the soluble solid in the slurry, and the spray drying performance of the slurry can be effectively improved.
Furthermore, in this embodiment, tricalcium phosphate is selected as the anticaking agent, which helps to improve the storage quality and stability of tea powder. In a preferred embodiment, the tricalcium phosphate is added in an amount of 0.3 to 0.8% by mass based on the amount of soluble solids in the slurry.
Through the pressure spray drying mode and the process parameters, and by combining the use and the dosage control of the corresponding additive, the problem that the proportion of the additive in the conventional red ginseng instant tea powder is up to more than 80-90% is solved, the prepared powder material product is uniform in color, light reddish brown or light reddish brown, uniform and fluffy, and is in the form of flowing powder, the water content is 4-5%, the spray powder yield is up to 55-60%, the bulk density of the red ginseng powder is only 0.6-0.8 g/mL, and the brewing solubility is up to more than 95%.
Step S80, adding the micronized red ginseng dietary fiber powder into the powder material, stirring, mixing and sieving to obtain red ginseng instant tea powder;
adding the micronized red ginseng dietary fiber powder into the powder material, fully mixing for 20-30 min through a powder sealed stirring mixer, sieving with a 100-mesh sieve to obtain the dietary fiber enhanced red ginseng instant tea powder, and bagging and vacuum packaging to obtain the red ginseng instant tea powder product. The micronized red ginseng dietary fiber powder prepared in the step S60 is backfilled into the powder material, so that the full-value processing utilization rate of red ginseng resources is enhanced, and the nutrition and intestinal health care functions of the instant red ginseng tea powder are added, wherein the adding mass of the micronized red ginseng dietary fiber powder is preferably 1-3% of the mass of the powder material.
The preparation method of the red ginseng instant tea powder provided by the invention adopts a pressure type high-pressure spray drying process, combines a novel additive adding integrated process technology to produce the red ginseng instant tea powder product, has uniform color and luster, fluffy and fluid powder, has the spray powder yield of 55-60%, has the production period of only 30-35 hours, has the red ginseng powder bulk density of only 0.6-0.8 g/ml, the brewing solubility of more than 95%, has the special taste of red ginseng, soft mouthfeel and good palatability, has the total saponin content of 20-25 mg/g, the Rg1 content of 1.0-1.2 mg/g, the Rb1 content of 0.5-0.8 mg/g, the Rg3 content of 0.8-1.0 mg/g, the carbohydrate content of 82-85%, the content of macromolecular acidic polysaccharide of 13-15%, the total phenol content of 13-15 mg GAE/g, the content of soluble amino acid of 2-3% and the micronization amount of 1-3% of the red ginseng dietary fiber powder, the nutritional functionality of the red ginseng tea product is enhanced, the applicable population of the product is expanded, particularly the nutritional health requirements of patients with chronic diseases such as obesity or diabetes and the like are increased, the edibility, convenience and storage and transportation of the product are improved, the variety of the red ginseng tea product is enriched, the technological content and quality grade of the product are improved, the added value of the product is increased, zero three wastes in the production process are realized, the full-value processing comprehensive utilization of red ginseng resources is realized, and the technical problems of low effective active component content, high small molecular sugar content, limited application field, few product types, long production period, complex process, high energy consumption, high cost, resource waste and environmental pollution caused by direct red ginseng filter residue abandonment in the conventional red ginseng instant tea powder preparation process are solved.
In addition, the red ginseng powder and the preparation method of the red ginseng instant tea powder provided by the invention reduce the cost of the product, and are beneficial to industrial popularization and development of red ginseng products. By using 1000Kg of fresh ginseng raw material of Changbai mountain of 6-year-old Jilin, red ginseng powder (with the water content of 10-12%, the crude saponin content of 9-11%, the Rg1 content of 2-2.5 mg/g, the Rb1 content of 1.4-1.8 mg/g, and the Rg3 content of 1.8-2.2 mg/g) or 120Kg of instant red ginseng powder (with the water content of 4-5%, the powder yield of 55-60%, the bulk density of 0.6-0.8 g/ml, the reconstitution solubility of 95-98%, the total saponin content of 20-25 mg/g, the Rg1 content of 1.0-1.2 mg/g, the Rb1 content of 0.5-0.8 mg/g, the Rg3 content of 0.8-1.0 mg/g, the carbohydrate content of 82-85%, the acidic polysaccharide content of 13-15%, the total phenol content of 13-15 mg GAE/g and the soluble amino acid content of 2-3%) and 80Kg of refined red ginseng fiber (400-mesh). The production cost of 200Kg of red ginseng powder is calculated, the average selling price of the ginseng raw materials in the current market is 240 yuan/Kg and the minimum selling price of the high-quality red ginseng powder is 1500 yuan/Kg, the selling income of the product is 30 ten thousand yuan, the raw material cost is 24 ten thousand yuan, and the production cost is 0.5 ten thousand yuan, so that the net profit of 5.5 ten thousand yuan can be realized and the net profit rate is 22.9 percent. The production method is characterized in that the calculation is carried out by producing 120Kg of red ginseng instant tea powder (the content of red ginseng components is more than 65 percent and is far higher than the content of components of a granular product in the market by 20 percent) and 80Kg of micronized red ginseng dietary fiber powder, the calculation is carried out by respectively taking the minimum selling prices of the high-quality red ginseng instant tea powder and the micronized red ginseng dietary fiber powder in the current market as 3000 yuan/Kg and 300 yuan/Kg, the selling income of the product is 38.4 million yuan, the raw material cost is 24 million yuan, the production cost is 2 million yuan, the production of 120Kg of red ginseng instant tea powder and 80Kg of micronized red ginseng dietary fiber powder can realize the net profit of 12.4 million yuan, and the net profit. Therefore, the deep processing of the novel red ginseng powder and the red ginseng instant tea powder has obvious economic and social benefits.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Selecting 20 fresh ginseng (high-quality fresh ginseng in Jilin Changbai mountain) with the mass of 45-52 g for 6 years, cleaning and draining, keeping root hairs intact and undamaged, uniformly placing 5 fresh ginseng on a sterilization gauze with the reed head facing to one side, flatly paving on a stainless steel round screen (the mesh number of the screen is 10 meshes) with the diameter of 30cm, sequentially stacking 4 round screens with the fresh ginseng on a stainless steel collecting chassis, and then placing the round screens and the collecting chassis on a grid support in a high-temperature high-pressure reaction kettle; injecting purified water into the bottom of the reaction kettle to a safety scale, and setting the parameters of the reaction kettle as the steaming temperature of 121 ℃ and the steaming time of 2.5 h; starting a power supply, raising the temperature in the reaction kettle from room temperature to 121 ℃ (the time is about 0.5 h), steaming at the temperature of 121 ℃ for 2.5h, taking out a round screen and a collection chassis after the steaming is finished and an alarm is given and a pressure gauge indicates zero, and naturally cooling at room temperature for 30min, wherein the product in the round screen is steamed red ginseng, and the product in the collection chassis is red ginseng exudate;
(2) transferring the red ginseng exudate (with soluble solid content of about 10 ° Brix) obtained in step (1) into a vacuum rotary evaporator, and vacuum-concentrating at 58 deg.C until the soluble solid content is 19 ° Brix to obtain concentrated exudate;
(3) putting the steamed red ginseng obtained in the step (1) on a stainless steel tray paved with tinfoil, then putting the steamed red ginseng on a blast drying oven, drying the steamed red ginseng at 70 ℃ for 9 hours, then uniformly brushing the concentrated exudate obtained in the step (2) on the reed heads to the root hairs of the steamed red ginseng for 2 times by using a soft wool brush; and then continuously drying for 7 hours at 70 ℃, cutting the steamed red ginseng into small blocks with the size of 3-6 mm, uniformly spreading the small blocks in a tray, continuously drying for 11 hours at 70 ℃, finally reducing the drying temperature to 50 ℃, continuously drying for 11 hours, and obtaining a dried product after the drying is finished.
(4) And taking out the dried product, naturally cooling at room temperature, crushing, and sieving with a 60-mesh sieve to obtain light brown red ginseng powder.
Example 2
(1) Selecting 20 fresh ginseng (high-quality fresh ginseng in Jilin Changbai mountain) with the mass of 45-52 g for 6 years, cleaning and draining, keeping root hairs intact and undamaged, uniformly placing 5 fresh ginseng on a sterilization gauze with the reed head facing to one side, flatly paving on a stainless steel round screen (the mesh number of the screen is 10 meshes) with the diameter of 30cm, sequentially stacking 4 round screens with the fresh ginseng on a stainless steel collecting chassis, and then placing the round screens and the collecting chassis on a grid support in a high-temperature high-pressure reaction kettle; injecting purified water into the bottom of the reaction kettle to a safety scale, and setting the parameters of the reaction kettle as the steaming temperature of 120 ℃ and the steaming time of 3 h; starting a power supply, raising the temperature in the reaction kettle from room temperature to 120 ℃ (about 0.5 h), steaming at the temperature of 120 ℃ for 3h, taking out the round sieve and the collection chassis after the steaming is finished and an alarm is given and the indication of a pressure gauge is zero, and naturally cooling at room temperature for 35min, wherein the product in the round sieve is steamed red ginseng, and the product in the collection chassis is red ginseng leachate;
(2) transferring the red ginseng exudate (with soluble solid content of about 9 ° Brix) obtained in step (1) into a vacuum rotary evaporator, and vacuum-concentrating at 55 deg.C until the soluble solid content is 18 ° Brix to obtain concentrated exudate;
(3) putting the steamed red ginseng obtained in the step (1) on a stainless steel tray paved with tinfoil, then putting the steamed red ginseng on a blast drying oven, drying the red ginseng at 68 ℃ for 10 hours, then uniformly brushing the concentrated exudate obtained in the step (2) on the reed heads to the root hairs of the steamed red ginseng for 3 times by using a soft wool brush; and then continuously drying for 8 hours at 68 ℃, cutting the steamed red ginseng into small blocks with the size of 3-6 mm, uniformly spreading the small blocks in a tray, continuously drying for 12 hours at 68 ℃, finally reducing the drying temperature to 48 ℃, continuously drying for 12 hours, and obtaining a dried product after the drying is finished.
(4) And taking out the dried product, naturally cooling at room temperature, crushing, and sieving with a 40-mesh sieve to obtain light brown red ginseng powder.
Example 3
(1) Selecting 20 fresh ginseng (high-quality fresh ginseng in Jilin Changbai mountain) with the mass of 45-52 g for 6 years, cleaning and draining, keeping root hairs intact and undamaged, uniformly placing 5 fresh ginseng on a sterilization gauze with the reed head facing to one side, flatly paving on a stainless steel round screen (the mesh number of the screen is 10 meshes) with the diameter of 30cm, sequentially stacking 4 round screens with the fresh ginseng on a stainless steel collecting chassis, and then placing the round screens and the collecting chassis on a grid support in a high-temperature high-pressure reaction kettle; injecting purified water into the bottom of the reaction kettle to a safety scale, and setting the parameters of the reaction kettle as the steaming temperature of 122 ℃ and the steaming time of 2 h; starting a power supply, raising the temperature in the reaction kettle from room temperature to 122 ℃ (about 0.5 h), steaming at the temperature of 122 ℃ for 2h, taking out the round sieve and the collection chassis after the steaming is finished and an alarm is given and the indication of a pressure gauge is zero, and naturally cooling at room temperature for 25min, wherein the product in the round sieve is steamed red ginseng, and the product in the collection chassis is red ginseng leachate;
(2) transferring the red ginseng exudate (with soluble solid content of about 11 ° Brix) obtained in step (1) into a vacuum rotary evaporator, and vacuum-concentrating at 60 deg.C until the soluble solid content is 20 ° Brix to obtain concentrated exudate;
(3) putting the steamed red ginseng obtained in the step (1) on a stainless steel tray paved with tinfoil, then putting the steamed red ginseng on a blast drying oven, drying the steamed red ginseng for 8 hours at 72 ℃, then uniformly brushing the concentrated exudate obtained in the step (2) on the reed heads to the root hairs of the steamed red ginseng for 3 times by using a soft wool brush; and then continuously drying for 6h at 72 ℃, cutting the steamed red ginseng into small blocks with the size of 3-6 mm, uniformly spreading the small blocks in a tray, continuously drying for 10h at 72 ℃, finally reducing the drying temperature to 52 ℃ and continuously drying for 10h, and obtaining a dried product after the drying is finished.
(4) And taking out the dried product, naturally cooling at room temperature, crushing, and sieving with a 50-mesh sieve to obtain light brown red ginseng powder.
Example 4
(1) According to the mass ratio of the red ginseng powder to the purified water of 1: 100, adding the red ginseng powder prepared in the embodiment 1 into a tiltable jacketed kettle filled with purified water, quickly stirring for 8min at a rotating speed of 120r/min, then reducing the rotating speed to 36r/min, starting a heating device to heat to 99 ℃ (taking 30-35 min), and cooking for 1.5h at 99 ℃ to obtain slurry; then taking the slurry out, cooling the slurry for 30min at room temperature, and conveying the slurry to a 180-mesh plate-and-frame filter press for filtering to obtain filter residues and an extracting solution;
(2) placing the filter residue obtained in the step (1) in a forced air drying oven, drying at 70 ℃ for 12h, and then continuously drying at 50 ℃ for 18h to obtain dry residue; crushing the dried residue to 50 meshes by using a universal pulverizer to obtain coarse crushed materials, and then carrying out ultrafine grinding on the coarse crushed materials to 350 meshes by using a supersonic airflow ultrafine grinder to obtain micronized red ginseng dietary fiber powder;
(3) placing the extracting solution obtained in the step (1) in a stainless steel vertical slurry mixer, starting a stirring device, setting the stirring speed to be 1000r/min, sequentially adding a drying aid (comprising maltodextrin DE6-8 and black fungus β -glucan, wherein the adding mass of maltodextrin is 35% of the mass of soluble solids in the slurry, the adding mass of β -glucan is 3% of the mass of soluble solids in the slurry), an emulsification stabilizer (sodium starch octenyl succinate, the adding mass of which is 4% of the mass of soluble solids in the slurry) and an anticaking agent (the adding mass of tricalcium phosphate is 0.5% of the mass of soluble solids in the slurry) into the extracting solution under the stirring action, accelerating the stirring speed to 3000r/min after the adding is finished, stirring and mixing at a high speed for 25min to obtain a mixed material, preheating the mixed material to 35 ℃, conveying the mixed material into a high-pressure homogenizer, homogenizing the mixed material for 15min under the pressure of 35MPa to obtain a product;
(4) performing vacuum concentration on the homogeneous product obtained in the step (3) through a downstream double-effect falling film vacuum concentrator until the concentration of soluble solid is 18% to obtain a concentrated product, wherein the vacuum degree of the downstream double-effect falling film vacuum concentrator is set to be 85KPa, the first-effect heating temperature is 85 ℃, and the second-effect heating temperature is 70 ℃;
(5) conveying the concentrated product obtained in the step (4) to a pressure type spray drying tower (with a pulse knocking shake-down air hammer in the tower) for spray drying, setting the feeding temperature of the pressure type spray drying tower at 50 ℃, the air inlet temperature at 190 ℃, the air outlet temperature at 85 ℃, the atomizing pressure at 20MPa, and the negative pressure in the tower at 70Pa, and obtaining a powder material after the spray drying is finished;
(6) adding the micronized red ginseng dietary fiber powder (the mass of the micronized red ginseng dietary fiber powder is 2% of the mass of the powder material) prepared in the step (2) into the powder material prepared in the step (5), fully mixing the materials for 25min by a powder sealed stirring mixer, and sieving the materials by a 100-mesh sieve to prepare the dietary fiber enhanced red ginseng instant tea powder.
Example 5
(1) According to the mass ratio of the red ginseng powder to the purified water of 1: 90, adding the red ginseng powder prepared in the embodiment 1 into a tiltable jacketed kettle filled with purified water, quickly stirring for 10min at a rotating speed of 110r/min, then reducing the rotating speed to 34r/min, starting a heating device to heat to 98 ℃ (taking 30-35 min), and cooking for 2h at 98 ℃ to obtain slurry; then taking the slurry out, cooling for 25min at room temperature, and conveying to a 150-mesh plate-and-frame filter press for filtering to obtain filter residue and an extracting solution;
(2) placing the filter residue obtained in the step (1) in a forced air drying oven, firstly drying at 68 ℃ for 14h, and then continuously drying at 48 ℃ for 20h to obtain dry residue; crushing the dried residue to 40 meshes by using a universal pulverizer to obtain coarse crushed materials, and then carrying out ultrafine grinding on the coarse crushed materials to 300 meshes by using a supersonic airflow ultrafine grinder to obtain micronized red ginseng dietary fiber powder;
(3) placing the extracting solution obtained in the step (1) in a stainless steel vertical slurry mixer, starting a stirring device, setting the stirring speed to be 800r/min, sequentially adding a drying aid (comprising maltodextrin DE6-8 and yeast β -glucan, wherein the adding mass of maltodextrin is 30% of the mass of soluble solid in the slurry, and the adding mass of β -glucan is 4% of the mass of the slurry), an emulsion stabilizer (sodium starch octenyl succinate, the adding mass of which is 3% of the mass of the soluble solid in the slurry) and an anticaking agent (the adding mass of tricalcium phosphate is 0.3% of the mass of the soluble solid in the slurry) into the extracting solution under the stirring action, accelerating the stirring speed to 2500r/min after the adding is finished, stirring and mixing at a high speed for 30min to obtain a mixed material, preheating the mixed material to 30 ℃, conveying the mixed material into a high-pressure homogenizer, and homogenizing the mixed material under the pressure of 40MPa for 20min to obtain a homogenized product;
(4) performing vacuum concentration on the homogeneous product obtained in the step (3) through a downstream double-effect falling film vacuum concentrator until the concentration of soluble solid matters is 15% to obtain a concentrated product, wherein the vacuum degree of the downstream double-effect falling film vacuum concentrator is set to be 80KPa, the first-effect heating temperature is 90 ℃, and the second-effect heating temperature is 75 ℃;
(5) conveying the concentrated product obtained in the step (4) to a pressure type spray drying tower (with a pulse knocking shake-down air hammer attached inside the tower) for spray drying, setting the feeding temperature of the pressure type spray drying tower at 40 ℃, the air inlet temperature at 180 ℃, the air outlet temperature at 80 ℃, the atomizing pressure at 25MPa, and the negative pressure inside the tower at 90Pa, and obtaining a powder material after the spray drying is finished;
(6) and (3) adding the micronized red ginseng dietary fiber powder (the mass of the micronized red ginseng dietary fiber powder is 1 percent of that of the powder material) prepared in the step (2) into the powder material prepared in the step (5), fully mixing the materials for 20min by a powder sealed stirring mixer, and sieving the materials by a 100-mesh sieve to prepare the dietary fiber enhanced red ginseng instant tea powder.
Example 6
(1) According to the mass ratio of the red ginseng powder to the purified water of 1: 110, adding the red ginseng powder prepared in the embodiment 1 into a tiltable jacketed kettle filled with purified water, quickly stirring for 5min at a rotating speed of 130r/min, then reducing the rotating speed to 38r/min, starting a heating device to heat to 100 ℃ (taking 30-35 min), and cooking for 1h at 100 ℃ to obtain slurry; then taking the slurry out, cooling at room temperature for 35min, and conveying to a 200-mesh plate-and-frame filter press for filtering to obtain filter residue and an extracting solution;
(2) placing the filter residue obtained in the step (1) in a forced air drying oven, drying at 72 ℃ for 10h, and then continuously drying at 52 ℃ for 16h to obtain dry residue; crushing the dried residue to 60 meshes by using a universal pulverizer to obtain coarse crushed materials, and then carrying out ultrafine grinding on the coarse crushed materials to 400 meshes by using a supersonic airflow ultrafine grinder to obtain micronized red ginseng dietary fiber powder;
(3) placing the extracting solution obtained in the step (1) in a stainless steel vertical slurry mixer, starting a stirring device, setting the stirring speed to be 1200r/min, sequentially adding a drying aid (comprising maltodextrin DE6-8 and oat β -glucan, wherein the adding mass of maltodextrin is 40% of the mass of soluble solids in the slurry, and the adding mass of β -glucan is 2% of the mass of soluble solids in the slurry), an emulsification stabilizer (sodium starch octenyl succinate, the adding mass of which is 5% of the mass of soluble solids in the slurry) and an anticaking agent (the adding mass of tricalcium phosphate is 0.8% of the mass of soluble solids in the slurry) into the extracting solution under the stirring action, accelerating the stirring speed to 3500r/min after the adding is finished, stirring and mixing at a high speed for 20min to obtain a mixed material, preheating the mixed material to 40 ℃, conveying the mixed material into a high-pressure homogenizer, homogenizing the mixed material under the pressure of 30MPa, and obtaining a product;
(4) performing vacuum concentration on the homogeneous product obtained in the step (3) through a downstream double-effect falling film vacuum concentrator until the concentration of soluble solid matters is 20% to obtain a concentrated product, wherein the vacuum degree of the downstream double-effect falling film vacuum concentrator is set to be 90KPa, the first-effect heating temperature is 80 ℃, and the second-effect heating temperature is 65 ℃;
(5) conveying the concentrated product obtained in the step (4) to a pressure type spray drying tower (with a pulse knocking shake-down air hammer attached inside the tower) for spray drying, setting the feeding temperature of the pressure type spray drying tower at 60 ℃, the air inlet temperature at 200 ℃, the air outlet temperature at 90 ℃, the atomizing pressure at 15MPa, and the negative pressure inside the tower at 50Pa, and obtaining a powder material after the spray drying is finished;
(6) adding the micronized red ginseng dietary fiber powder (the mass of the micronized red ginseng dietary fiber powder is 3 percent of the mass of the powder material) prepared in the step (2) into the powder material prepared in the step (5), fully mixing the materials for 30min by a powder sealed stirring mixer, and sieving the materials by a 100-mesh sieve to prepare the dietary fiber enhanced red ginseng instant tea powder.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (10)
1. A preparation method of red ginseng powder is characterized by comprising the following steps:
step S10, cleaning fresh ginseng, draining, steaming, and cooling to obtain red ginseng exudate and steamed red ginseng;
step S20, concentrating the red ginseng exudate until the content of soluble solids is 18-20 DEG Brix, and obtaining concentrated exudate;
step S30, drying the steamed red ginseng for the first time at a first temperature, then coating the concentrated red ginseng exudate on the surface of the steamed red ginseng, continuously drying the steamed red ginseng for the second time at the first temperature, cutting the steamed red ginseng into blocks, continuously drying the steamed red ginseng for the third time at the first temperature, cooling the blocks to a second temperature, and drying the blocks for the fourth time to obtain a dried product;
and step S40, cooling the dried product, crushing and sieving to obtain the red ginseng powder.
2. The method for preparing red ginseng powder according to claim 1, wherein in step S10: the steaming temperature in the steaming process is 120-122 ℃, and the steaming time is 2-3 h; and/or the presence of a gas in the gas,
the fresh ginseng is 6-year-old fresh ginseng.
3. The method for preparing red ginseng powder according to claim 1, wherein in step S30: the first temperature is 68-72 ℃, and the second temperature is 48-52 ℃; and/or the presence of a gas in the gas,
the drying time of the first drying is 8-10 hours, the drying time of the second drying is 6-8 hours, the drying time of the third drying is 10-12 hours, and the drying time of the fourth drying is 10-12 hours.
4. An instant red ginseng tea powder, which is prepared using the red ginseng powder prepared by the method for preparing red ginseng powder according to any one of claims 1 to 3.
5. A preparation method of red ginseng instant tea powder is characterized by comprising the following steps:
step S50, stirring and mixing red ginseng powder and purified water, heating and boiling to form slurry, and filtering the slurry to obtain filter residue and an extracting solution;
step S60, drying and crushing the filter residue to prepare micronized red ginseng dietary fiber powder of 300-400 meshes;
step S70, sequentially adding a drying aid, an emulsion stabilizer and an anticaking agent into the extracting solution, stirring and mixing to obtain a mixed material, and then sequentially homogenizing, concentrating and spray-drying the mixed material to obtain a powder material;
step S80, adding the micronized red ginseng dietary fiber powder into the powder material, stirring, mixing and sieving to obtain red ginseng instant tea powder;
wherein the red ginseng powder in step S50 is produced by the method for producing red ginseng powder according to any one of claims 1 to 3.
6. The method of preparing red ginseng instant tea powder according to claim 5, wherein the step S50 includes:
adding red ginseng powder into purified water, stirring for 5-10 min at a rotating speed of 110-130 r/min, then reducing the rotating speed to 34-38 r/min, simultaneously heating to 98-100 ℃, and cooking for 1-2 h at 98-100 ℃ to obtain slurry;
and cooling the slurry, and filtering by using a 150-200-mesh plate-and-frame filter press to obtain filter residue and an extracting solution.
7. The method for preparing red ginseng instant tea powder according to claim 5, wherein in step S70:
the homogenization treatment is carried out in a high-pressure homogenizer, the homogenization pressure of the high-pressure homogenizer is set to be 30-40 MPa, and the homogenization time is set to be 10-20 min; and/or the presence of a gas in the gas,
the concentration treatment is carried out in a downstream double-effect falling film vacuum concentrator, the concentration is carried out until the content of soluble solids in the mixed material is 15-20%, the vacuum degree of the downstream double-effect falling film vacuum concentrator is set to be 80-90 KPa, the first-effect heating temperature is 80-90 ℃, and the second-effect heating temperature is 65-75 ℃; and/or the presence of a gas in the gas,
the spray drying treatment is carried out in a pressure type spray drying tower, the feeding temperature of the pressure type spray drying tower is 40-60 ℃, the air inlet temperature is 180-200 ℃, the air outlet temperature is 80-90 ℃, the atomization pressure is 15-25 MPa, and the negative pressure in the tower is 50-90 Pa.
8. The method of preparing red ginseng instant tea powder according to claim 5, wherein the drying aid comprises maltodextrin and β -glucan, and/or,
the emulsion stabilizer comprises sodium starch octenyl succinate; and/or the presence of a gas in the gas,
the anti-caking agent comprises tricalcium phosphate.
9. The method for preparing red ginseng instant tea powder according to claim 8, wherein in step S70, the maltodextrin is added in an amount of 30-40% by mass based on the amount of soluble solids in the slurry, the β -glucan is added in an amount of 2-4% by mass based on the amount of soluble solids in the slurry, and/or,
the adding mass of the sodium starch octenyl succinate is 3-5% of the mass of soluble solid in the slurry; and/or the presence of a gas in the gas,
the adding mass of the tricalcium phosphate is 0.3-0.8% of the mass of the soluble solid in the slurry.
10. The method for preparing red ginseng instant tea powder according to claim 5, wherein in step S80: the addition mass of the micronized red ginseng dietary fiber powder is 1-3% of the mass of the powder material.
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| CN112971141A (en) * | 2021-04-10 | 2021-06-18 | 吉林大学 | Method for preparing red ginseng whole powder by using extrusion puffing technology and assisted complex enzymolysis method |
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| CN101006817A (en) * | 2007-01-24 | 2007-08-01 | 邓天华 | Bamboo leaf tea and its producing method |
| KR100854698B1 (en) * | 2008-01-16 | 2008-08-27 | 주식회사 한국인삼공사 | Extraction method of ginseng steamed red dietary fiber and ginseng steamed red dietary fiber extracted by this method |
| KR20110113431A (en) * | 2010-04-09 | 2011-10-17 | 주식회사 동원고려인삼 | Manufacturing method of red-ginseng granular tea non-added sugar |
| KR20130049651A (en) * | 2011-11-04 | 2013-05-14 | 주식회사 동구제약 | Method for manufacturing the red ginseng tea bag used high-vacuum art and the red ginseng tea bag made thereby |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425704A (en) * | 2020-11-19 | 2021-03-02 | 杭州参参慢生物科技有限公司 | Composition and health beverage containing ginseng extract |
| CN112971141A (en) * | 2021-04-10 | 2021-06-18 | 吉林大学 | Method for preparing red ginseng whole powder by using extrusion puffing technology and assisted complex enzymolysis method |
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